Food and Beverage Management
Level 3
 
Title of learning programme Food and Beverage Management
Programme level 3
Duration of learning programme 11 weeks x 10 hours*
Total number of learning hours per programme 110**

* Unlike traditional schools, colleges or universities, there are no terms, semesters, or specified intake dates for our uniquely flexible distance education courses. Our system of continuous enrolment means that our students can enrol on any day and at any time of the year. This allows our students the freedom to plan their studies to fit in with their lifestyle or work commitments.

** Please note that this is only an approximate figure and is dependant upon how much time you can dedicate to your studies and also how well you grasp the learning concepts in the course material. Furthermore, at the end of each module there is a question paper which needs to be completed and returned to your personal tutor.

Structure
 
Module Module Title
1 Nutritive values and requirements
2 Nutritive values and requirements - continued
3 Nutritive values and requirements - continued
4 Nutritive value in cooking & processing
5   Recommended daily intake of nutrients (rdi)
6   Diet formulation
7   The aim of purchasing
8   The aim of purchasing continued
9   Food and beverage equipment
10   The consumer requirement
11   Marketing
12   The general aspects of waiting
13   Personnel
 

Learning Outcomes
 

Module 1 – Nutritive values and requirements.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

List the types of nutrients found in foods and discuss the importance of a balanced diet
 

Module 2 - Nutritive values and requirements - continued.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Summarise the importance of fats and proteins in the diet
 

Module 3 - Nutritive values and requirements - continued.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Explain what mineral elements are and discuss the importance of vitamins to good nutrition
 

Module 4 - Nutritive value in cooking & processing.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1

Examine the nutritive changes that are brought about by cooking food and list the principle methods of food preservation
 
Module 5 - Recommended daily intake of nutrients (rdi).
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Summarise how RDI tables and Food tables assist in planning balanced diet
 
Module 6 - Diet formulation.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Explain what is meant by “Diet Therapy”
 
Module 7 - The aim of purchasing.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Summarise the factors involved when purchasing meat products
 
Module 8 - The aim of purchasing continued.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Summarise the factors involved when purchasing liquor
LO2   Discuss the details which require clarification when purchasing equipment
LO3   Define “costs” and list the costs discussed in this module
 
Module 9 - Food and beverage equipment.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Summarise the factors to be considered when designing the layout of a kitchen and list the equipment needed
 
Module 10 - The consumer requirement.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Explain the principles involved in compiling a menu
LO2   Summarise the service and storage procedures of wines
 
Module 11 - Marketing.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Define the importance of marketing
 
Module 12 - The general aspects of waiting.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Identify and explain basic technical waiting skills
 
Module 13 - Personnel.
On successful completion of this module the candidate will be able to:
  Learning Outcome
LO1 Discuss the role of the Personnel Department

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